Profiteroles

Profiterole - it’s a choux pastry ball filled with pastry cream (whipped cream, ice cream etc.) garnished with chocolate sauce or caramel sauce. To prepare good profiteroles is rather tricky; it’s sensitive to the amount of liquid (water, milk or eggs) in it. Too little liquid the pastry won’t rise, too much of it the pastry will just collapse. I’ve made profiteroles a couple of times in class. Each time, the amount of eggs added varied, depending on how long the liquid had been boiled, to adjust the consistency.